Kitchen Sink Cookies
Servings 18 cookies
Calories 212kcal
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup crushed pretzels
- 1/2 cup semisweet chocolate chips
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans, toasted
- 1/2 cup toffee bits
Instructions
- In a large bowl, beat butter and both sugars together until completely creamy, about 2 minutes of mixing. Beat in egg and vanilla extract until smooth.
- Combine flour, baking soda, and salt. Beat flour mixture into butter mixture until a soft dough forms. Fold in pretzels, chocolate chips, coconut, pecans, and toffee bits until combined. Wrap dough in plastic wrap and chill 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F and line 2 medium sheet pans with parchment paper. Remove dough from refrigerator and roll into 1-inch balls and place 1 inch apart on prepared sheet pans.
- Bake cookies at 350F 10-12 minutes until edges are lightly browned. Allow to cool 10 minutes on sheet pan, then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
Nutrition
Serving: 1 cookie | Calories: 212kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 82mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg